Cabbage stew with smoked broth and meat
Discover the magic of traditional cabbage soup made with smoked broth and juicy meat! This soup is the perfect combination of sauerkraut, tender smoked meat, and a rich flavor that will warm you up and fill you up.
Ingredients · Servings 5
- 1.5-2 l of broth from smoked knee (or meat, ribs)
- cured cooked smoked meat
- 640 g sauerkraut (1 jar)
- 3 potatoes
- 1 onion
- 1.5 tablespoons butter
- 1 tablespoon plain flour
- 1 teaspoon ground paprika
- 100 ml cooking cream
- caraway seeds
- salt (to taste)
- ground pepper (to taste)
- granulated sugar (as needed)
- sour cream for decoration
Method · 1 h 10 min
- Peel the potatoes, cut them into cubes, put them in a pot, salt them, add a pinch of cumin and cook until soft.
- Bring the broth to a boil and add the cabbage and pickle. Season lightly with cumin and salt (be careful with this, the broth is already quite salty).
- Peel the onion, chop finely and sauté in butter. Sprinkle with flour, then paprika and fry briefly. Add the roux to the cabbage and bring to a boil.
- Before the end, add the boiled potatoes, shredded meat and sweet cream to the cabbage.
- Let everything simmer for just a moment so that the cream doesn't curdle. Season to taste, and add more sugar if the cabbage is too sour.
- Garnish with a dollop of sour cream on a plate.
